Santa Fe Chicken Chili

2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper

In a Dutch oven or soup kettle over medium heat, saute chicken, peppers,
garlic and onions in oil until the chicken is no longer pink and
vegetables are tender, about 5-7 minutes. Add chili powder, cumin and
cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth;
bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.



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